Traditional Pita Bread Recipe

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My husband taught me how to make this pita bread when we were first dating. He always has his eye out for good recipes.
TOTAL TIME: Prep: 20 min. + rising Bake: 5 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 5 min.
MAKES: 12 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 2 teaspoons salt
  • 3 to 3-1/2 cups all-purpose flour

Nutritional Facts

1 serving (1/2 each) equals 115 calories, trace fat (trace saturated fat), 0 cholesterol, 394 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, dissolve yeast in warm water. Stir in salt and enough flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise.
  3. Divide dough into six pieces; knead each for 1 minute. Roll each into a 5-in. circle. Cover and let rise in a warm place until doubled, about 45 minutes.
  4. Place upside down on greased baking sheets. Bake at 500° for 5-10 minutes. Remove from pans to wire racks to cool. Yield: 6 pita breads.
Originally published as Traditional Pita Bread in Best of Country Breads 2000, p105

Nutritional Facts

1 serving (1/2 each) equals 115 calories, trace fat (trace saturated fat), 0 cholesterol, 394 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Traditional Pita Bread

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 17, 2014

mine came out very crunchy and kind of hard but it did taste good and I will try again

MY REVIEW
Reviewed Nov. 19, 2013

great, a fun recipe to make with kids

MY REVIEW
Reviewed May. 3, 2013

I swapped out 1 cup of white flour for whole wheat and added honey. They were soft and delicious, and the perfect base for a TOH beef gyros recipe!

MY REVIEW
Reviewed Oct. 11, 2012

This recipe makes the perfect pita bread. I just have not figured out how to make it into a pocket. I just fold it for now.

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